Okay, so I brewed my first beer a while ago and its almost done carbing in bottles. I used 3gal carboy (never again...) And the recipe is completely original. I've been brewing for a while but i was always with my cousin when I did it (it was more like me just watching him do it). It's an extract with specialty grain.
-5lbs Extra Dark dme
-1lb black patent malt
-1lb chocolate malt
-1lb roasted barley
-1 cup maple syrup
-1 cup light brown sugar
-1oz Fuggle hops
-1oz Willamette hops
-1/2 cup light brown sugar (priming)
-WLP Irish Ale yeast
Steeped grains at 145 for 15 min with maple syrup added (I know, I didn't get conversion. Idk why I did this). Raised temp to 160, stirred in dme and brown sugar. Added willamettes 20 min in. Added fuggels for last 20 min. Moved to cool to 71 degrees before pitching yeast (my cool time was quite long, maybe around 120 min, so I definetly have chill haze). Let sit in primary fermenter for 20 days at 68F, then bottled. Bottling needs one more week, then I'm throwing it in the fridge for a week. My problems right now: brownish, hazy color. Huge carbonation and a head that won't stick (most of my carb is still in the headspace). The taste is AMAZING, but I imagined it to be a darker flavor, but it really comes out as a banana/maple sweetness and a nice smooth, nutty finish. Grainy, but not a roasted grain. Should I be concerned about anything? Infection, maybe? Did I do anything wrong? (Oh and by the way, my OG was most likely wrong cuz it clocked in at 1.074 and there's no WAY it could be that low with so muchh added sugar) thoughts?
-5lbs Extra Dark dme
-1lb black patent malt
-1lb chocolate malt
-1lb roasted barley
-1 cup maple syrup
-1 cup light brown sugar
-1oz Fuggle hops
-1oz Willamette hops
-1/2 cup light brown sugar (priming)
-WLP Irish Ale yeast
Steeped grains at 145 for 15 min with maple syrup added (I know, I didn't get conversion. Idk why I did this). Raised temp to 160, stirred in dme and brown sugar. Added willamettes 20 min in. Added fuggels for last 20 min. Moved to cool to 71 degrees before pitching yeast (my cool time was quite long, maybe around 120 min, so I definetly have chill haze). Let sit in primary fermenter for 20 days at 68F, then bottled. Bottling needs one more week, then I'm throwing it in the fridge for a week. My problems right now: brownish, hazy color. Huge carbonation and a head that won't stick (most of my carb is still in the headspace). The taste is AMAZING, but I imagined it to be a darker flavor, but it really comes out as a banana/maple sweetness and a nice smooth, nutty finish. Grainy, but not a roasted grain. Should I be concerned about anything? Infection, maybe? Did I do anything wrong? (Oh and by the way, my OG was most likely wrong cuz it clocked in at 1.074 and there's no WAY it could be that low with so muchh added sugar) thoughts?